Description

A refreshing and colorful Mixed Green Salad with Berries, featuring a creamy strawberry poppy seed dressing. This salad combines fresh mixed greens with sweet berries, crisp apple, tangy feta cheese, and crunchy candied pecans for a delightful balance of flavors and textures. Perfect as a light lunch or elegant side dish, it comes together quickly with a homemade dressing that can be prepared in advance.

Ingredients

Scale

Salad Ingredients

10 cups mixed greens lettuce (red lettuce, romaine, spinach, or your choice)
1/2 cup fresh strawberries, sliced
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/4 cup red onion, diced
1 sweet apple, chopped
1 cup candied pecans
1/3 cup feta cheese crumbles

Dressing Ingredients

5.3 ounces strawberry yogurt
1/3 cup mayonnaise
1 small piece red onion
2 Tablespoons milk
2 Tablespoons granulated sugar
3 Tablespoons apple cider vinegar
1 Tablespoon poppy seeds

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Instructions

Prepare the Dressing: Add strawberry yogurt, mayonnaise, red onion, milk, granulated sugar, and apple cider vinegar to a blender. Blend until completely smooth to create a creamy and flavorful base for the dressing.
Adjust the Flavor: Taste the dressing and adjust by adding more vinegar for tanginess, extra sugar for sweetness, or additional mayonnaise and milk for creaminess as desired. Stir in the poppy seeds to finish. Refrigerate the dressing for up to 2 weeks if making ahead.
Make Candied Pecans: If you do not have store-bought candied pecans, prepare them according to your preferred method and allow them to cool completely before adding to the salad.
Prepare the Produce: Wash and dry all berries thoroughly. Slice the strawberries, dice the red onion, and chop the apple into bite-sized pieces to ensure even distribution in the salad.
Assemble the Salad: In a large mixing bowl, add the mixed greens. Top with sliced strawberries, blueberries, raspberries, diced red onion, chopped apple, candied pecans, and feta cheese crumbles. For a professional presentation, reserve a little of each topping to sprinkle on at the end.
Toss and Serve: Drizzle the desired amount of creamy poppy seed dressing over the salad. Toss gently but thoroughly until well combined. Add reserved toppings on top if desired. Serve immediately to enjoy the freshest flavors and textures.

Notes

The candied pecans can be made ahead or substituted with store-bought to save time.
The dressing can be refrigerated for up to two weeks, making it convenient for meal prep.
Feel free to swap or add other fruits, such as blackberries or pears, for variety.
To make the salad vegan, substitute the strawberry yogurt and mayonnaise with plant-based alternatives and omit the feta cheese.
For a nut-free version, omit the candied pecans or replace them with toasted seeds like pumpkin or sunflower seeds.